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Course & KilnCounter SixteenIssue 03 / Fictional

Course & Kiln / menu 03

A menu with a little heat.

Eight fictional courses, written for the counter and served in a deliberate progression. No ordering or reservation is active in this demo.

See how it is made
Toasted rice custard, poached pear, and amber crisp are served in a handmade pale ceramic bowl
Menu study / glaze, smoke, acid

The sequence

Prices and descriptions are fictional placeholders for the template gallery, not an active offering.

  1. 01

    Ember broth

    Smoked onion, young leek, and a clear tea of charred scallion served in a warm stone cup.

    Vegetarian
    $18
  2. 02

    Wheel-thrown grain

    Toasted barley, roasted squash, preserved citrus, and cultured cream on a hand-turned plate.

    Vegetarian
    $21
  3. 03

    Hearth leaf

    Tender brassica leaves, kiln-blistered pepper, and sesame ash with a bright herb oil.

    Vegan
    $19
  4. 04

    Claypot shellfish

    Steamed mussel, fennel stem, and saffron broth finished tableside from a lidded clay pot.

    Contains shellfish
    $26
  5. 05

    Coal and root

    Coal-roasted beet, black garlic, and chicory folded through a glossy root vegetable jus.

    Vegan
    $24
  6. 06

    Open flame

    Charred maitake, spring onion, and a crisp potato wafer under a savory mushroom glaze.

    Vegetarian
    $25
  7. 07

    Kiln ember

    Warm rye cake, cultured butter, and a small spoon of smoked plum, served beside the cooling shelf.

    Contains dairy and gluten
    $14
  8. 08

    Last light

    Toasted rice custard, pear, and cedar sugar in a shallow porcelain bowl made for the final pause.

    Vegetarian
    $13

A note from the pass

Course order, ingredients, and pricing are an art-directed fiction. This gallery page does not accept orders, payments, reservations, or submissions.